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20121201
20121231
Search Results 0 to 3 of about 4 (some duplicates have been removed)
with kcts seattle and their program "earthfix" to produce this story. >> sreenivasan: pacific oysters like the ones grown on shina wysockis family farm near olympia washington are served in restaurants around the country. >> we think our water tastes great here and that makes our oysters taste great. >> sreenivasan: but there's trouble in the water. the oceans p.h., which measures the level of acidity of a liquid, shows the water is becoming acidified. most growers like the wysockis can only farm oysters if they can buy oyster larvae, also called oyster seed, from hatcheries. but a few years ago, the larvae suddenly began dying by the billions. the culprit-- the seawater pumped into the hatcheries is so corrosive that it eats away the young oyster shells before they can form >> ocean acidification is this huge problem and there are so many things-- it's the currents, it's the carbon dioxide, it's the aragonite. most of which i only understand a tiny fraction of, but what i do understand is when the nursery calls on the phone and says there's no oyster seed to ship. we don't have any. >> sr
Search Results 0 to 3 of about 4 (some duplicates have been removed)